Monday, May 14, 2007

I usually cook 2 different types of food for Sunday lunches: one beef-based dish for João and pasta or salad for myself. A friend of mine told me once that I was “brave” to do that. :)

The idea of making chicken that day was João’s, so I searched for a chicken recipe that would please us both.This is a very simple recipe that I adapted from a Brazilian cookbook and it turned out very good. I served it with rice and arugula and onion salad.

If you (like me) love chicken but hate those white/pale pieces that look like Styrofoam then this recipe is for you.

Rinse the chicken pieces and pat dry.Heat oil and butter in a large pan over medium heat. Place the chicken pieces without overlapping them.Sprinkle with salt and pepper and cook until golden. Turn the pieces, sprinkle again with salt and pepper and cook until golden – both sides should be nicely browned.Add the rosemary, garlic and wine. Cook until tender – if it gets too dry, add a little water (I didn’t have to).When it’s cooked through, add the lime zest and juice. Cook for another minute and serve right away.

26 comments:

You had me at "fresh rosemary" and the idea of using lime with it has me totally intrigued. My rosemary plant hit a growth spurt and now I'm going through a backlog of saved "contains rosemary" recipes so I can start using it :)

Shawnda, lime is much more common here then lemon. I have a wonderful recipe for a lemon and rosemary cake that a good friend of mine posted - if you're interested, I can translate it into English and send you the photo.

Kelly-Jane, you can't imagine how big limes are here in Brazil.

Kelly, thank you for stopping by!

Anh, dry chicken is the worse, isn't it? eeeew!let me know what you think , I'd love to have your opinion on this recipe.xoxo

Lydia, you're back!!! Yay!!! :D :D :D :D

Cate, thank you!

Sher, I love citrus and limes are delicious!

Meeta, my dear, I'm so glad you liked it!

Hi, Ovenhaven! Thank you for the lovely comment!

Jenjen, thank you! I'm so glad you stopped by!

Valentina, chicken can be very bland and our duty is to avoid it from getting boring!

Lime has such a distinctive zing, SO different than lemon. I favor it in my iced tea. Patricia, your chicken looks like it came out of a rotisserie oven rather than cooked on top of the stove, crispy and crackly all over - an easy, hot-weather recipe.

Patricia, that sounds delicious. I have no patience to fry things (except for stir-fry), so I usually stick chicken legs in a moderate oven and it works fine too because there is enough fat on the skin to keep the chicken moist while making the skin crisp. p/s: thanks for tagging my blog!

Nora, I live in a tiny apartment, so frying food is postponed every chance I get. I don't want my entire house smelling like oil. :)About the link: my pleasure - I loved your blog and what a wonderful surprise it was to see a link to my blog there!

Sometimes one batch of rosemary is stronger than the next. So, I have found rosemary being a difficult herb, easy to overdose. Up here in the North of Sweden, it is daylight 24 hours a day in summer. Maybe that influences the growing herbs to be too strong in taste...